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Preparation

Prepare Parboiled Potatoes in AdvanceClean a dozen medium russet potatoes by scrubbing them under water. Put potatoes in a large pan, cover with cold water, place on stove then bring the water to a boil over high heat. Let the potatoes boil for 15 minutes. Stick a fork into a potato to check if it’s done.
When done, immediately remove pan from the heat, go to the sink and gently pour the potatoes into a colander to let air dry for 1 to 2 hours, then wrap in paper towels and store in a plastic bag in the refrigerator. Makes about 5 pounds of parboiled potatoes and lasts 5 to 7 days in the refrigerator. See (how to parboil potatoes).

Make the Hash Browns

Using the large holes of a box grater, shred 3 or 4 parboiled potatoes (about a pound an a half) and set aside. Put bacon grease or 50/50 butter and olive oil in pan over medium-high heat. When the oil is hot, swirl it around the bottom of the pan, then add the seasoned shredded potatoes in a single layer and leave alone uncovered for about 5 to 8 minutes. With a spatula, break up the shredded potatoes, turn over, and let them cook for another 5 to 10 minutes until crispy and golden brown on the outside, fluffy and moist on the inside.